Vegan Chocolate Peanut Butter No-bake Pie

gluten-free. vegan. no-bake. raw.

I have too many variations of a similar dessert. Forgive me. But this is so good! Ignore the others if you wish, but do enjoy this.

Filled with some of my favorite foods: almonds, peanut butter, coconut, and cacao powder. Healthier fats, and just as tasty as any other pie out there. Plus, you do not have to bake it. Freshly made, this is a gem. And usually an impressive sight. Trust me on this. It wins most every time.

Vegan Chocolate Peanut Butter No-bake Pie

Layered chocolate and peanut butter goodness. A delicious and decadent no-bake dessert that is gluten-free and vegan!

Ingredients

Crust:

4 T. cashews (will likely be a heaping tablespoon, and that is okay)

2 T. almonds (will likely be a heaping tablespoon, and that is okay)

1 T. maple syrup

Chocolate Filling:

½ (fat/firm portion only) can coconut milk (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)

around 1.2 oz. of favorite chocolate bar (I prefer a cacao/cacoa percentage of at least 70%)

Peanut Butter Layer:

About 2-3 T. of smooth or crunchy peanut butter

Chocolate Topping:

2 T. coconut oil

1 T. cacao powder

1 T. maple syrup

Directions

Crust:

In a high speed blender/food processor, blend nuts until a fine flour.

Add maple syrup and blend until incorporated. Should resemble a dough texture.

In a parchment lined 4.5″ springform pan, press dough into a flat crust without sides. Store in refrigerator until next step is made.

Chocolate Filling:

Break chocolate bar into pieces if not already in pieces. (Does not need to be broken down too much.) I usually break into ½” pieces. Set aside.

On low heat, melt firm portion of coconut can (do not use any liquid) until a creamy milk consistency develops.

Raise temperature to high. As soon as you see/hear bubbles, remove from eye and put chocolate pieces into the coconut milk. Wait about thirty seconds to one minute for the chocolate pieces to melt a bit, and then stir well. Chocolate pieces should melt and blend into the coconut milk. If not, add on stove eye on lowest heat, stirring occasionally.

Pour over crust layer. I usually spoon top with bottom of spoon to ensure evenness.

Refrigerate for at least one hour, preferably two. Can be placed in refrigerator overnight. Should be firmer to the touch once ready. (This ensures the layer does not cave completely when cutting.)

Peanut Butter Layer:

I usually smooth with the back of a fork, a thin layer of peanut butter over the firmed chocolate filling. Does not have to be perfect. The purpose of this step is ensuring the taste of peanut butter enriches the overall dessert.

Place back into refrigerator until ready for adding chocolate topping.

Chocolate Topping:

On low heat, melt coconut oil in a small saucepan. Remove from heat once melted.

Add cacao powder and maple syrup. Stir well until ingredients are incorporated. If still warm, let cool.

Drizzle over the layered pie trying to create an even amount of filling over the top. Refrigerate for about ten minutes. The topping should be firmed/hardened.

This part can be a bit tricky. If the springform pan sides are sticking to the pie, using a relatively sharp knife (pointing away from your direction), cut around the edge. Then the springform pan should remove itself. Serve immediately. Store in sealed container in refrigerator.

credit: sefaring.com

peanut butter layer does not have to be perfect

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It is fairly incredible to me how grinding up almonds and cashews, while adding a dollop of maple syrup makes a crust. Then adding a chocolate and peanut butter mixture on top creates a rich and satisfying dessert.

I try to source organic ingredients whenever possible. In my opinion, quality really makes this dish sing. I use a higher percentage cacao/cacoa chocolate bar with a sugar free peanut butter. Do feel free to use whatever works for you though.